Peach & Blackberry Yoghurt Cake
Afternoon tea is easy with our recipe for Peach & Blackberry Yoghurt Cake. Using in-season peaches and blackberries, this tasty glazed cake is paired perfectly with a hot drink – both best served hot.
Ingredients
- 3/4 cup caster sugar
- 2 teaspoons vanilla bean paste
- 2 free range eggs
- 1 1/2 cup plain flour
- 3 teaspoons baking powder
- 1 cup greek yoghurt
- 3 yellow peaches, destoned
- 125 grams blackberries
- 1/4 cup peach or apricot jam
- 1/2 cup thickened cream
- 160 grams butter, softened
- 3/4 cup caster sugar
- 2 teaspoons vanilla bean paste
- 2 free range eggs
- 1 1/2 cup plain flour
- 3 teaspoons baking powder
- 1 cup greek yoghurt
- 3 yellow peaches, destoned
- 125 grams blackberries
- 1/4 cup peach or apricot jam
- 1/2 cup thickened cream
- 160 grams butter, softened
- Step 1 of 4Preheat the oven to 180°C. Grease a 22cm springform cake pan and line base with baking paper.
- Step 2 of 4Using an electric mixer, beat butter, sugar and vanilla until pale and fluffy. Add eggs, one at a time, beating well between each addition. Sift flour and baking powder over mixture and stir until just combined. Add yoghurt and stir to combine.
- Step 3 of 4Dice 1 ½ peaches. Gently stir into cake batter until just combined. Spoon mixture into pan. Spread evenly and smooth on top. Thinly slice remaining peaches into wedges and arrange over surface, overlapping slightly. Arrange blackberries on top. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean.
- Step 4 of 4Meanwhile, heat jam and 1 tbs water in a small saucepan over medium heat until melted. Strain and brush over hot cake. Serve cake with cream.
Method
- Step 1 of 4Preheat the oven to 180°C. Grease a 22cm springform cake pan and line base with baking paper.
- Step 2 of 4Using an electric mixer, beat butter, sugar and vanilla until pale and fluffy. Add eggs, one at a time, beating well between each addition. Sift flour and baking powder over mixture and stir until just combined. Add yoghurt and stir to combine.
- Step 3 of 4Dice 1 ½ peaches. Gently stir into cake batter until just combined. Spoon mixture into pan. Spread evenly and smooth on top. Thinly slice remaining peaches into wedges and arrange over surface, overlapping slightly. Arrange blackberries on top. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean.
- Step 4 of 4Meanwhile, heat jam and 1 tbs water in a small saucepan over medium heat until melted. Strain and brush over hot cake. Serve cake with cream.
Nutrition per serving
1749 Kilojoules
Protein6 grams
Fat21 grams
Carbs51 grams
Sugars34 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist
Method
- Step 1 of 4Preheat the oven to 180°C. Grease a 22cm springform cake pan and line base with baking paper.
- Step 2 of 4Using an electric mixer, beat butter, sugar and vanilla until pale and fluffy. Add eggs, one at a time, beating well between each addition. Sift flour and baking powder over mixture and stir until just combined. Add yoghurt and stir to combine.
- Step 3 of 4Dice 1 ½ peaches. Gently stir into cake batter until just combined. Spoon mixture into pan. Spread evenly and smooth on top. Thinly slice remaining peaches into wedges and arrange over surface, overlapping slightly. Arrange blackberries on top. Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean.
- Step 4 of 4Meanwhile, heat jam and 1 tbs water in a small saucepan over medium heat until melted. Strain and brush over hot cake. Serve cake with cream.